Sweet Potato Pie and Sweet Potato Pon


Hessmer, Louisiana’s slogan is “Sweet Potato Country”.  The railroad town was settled in 1902 and incorporated in 1955.  Sweet potatoes varieties are no longer limited to Beauregards, now you can select Orleans and Evangelines.  Imagine, sweet potatoes now come in colors—yellow, white and yes, even purple!  Ok LSU fans, what could you do with yellow and purple potatoes?  And of course, here are a couple of recipes I found in La Cuisine des Avoyelles, published by the local historical organization, La Commission des Avoyelles.


Sweet Potato Pie with Gingersnap Crust by Mrs. Donna Bordelon



30 Gingersnaps
3 Tablespoons Sugar
1/3 Cup Butter


Blend above in a food processor until well mixed.  Press into a 9-inch pie pan.



2 Cups Mashed Sweet Potatoes
1 Cup Chopped Pecans and/or Coconut
1 Can Sweetened Condensed Milk
1/3 Cup Butter
3/4 Teaspoon Cinnamon
1/2 Teaspoon  Salt
1/2 Teaspoon   Ginger
1/2 Teaspoon   Nutmeg
1 Egg, Beaten


Mix above ingredients in a large bowl.  Pour into gingersnap crust shell and bake at 350 degrees until knife inserted near center comes out clean, about 40 to 50 minutes.  Sprinkle miniature marshmallows on top, return to oven to brown slightly, dressing up this pie.



Sweet Potato Pon by Mrs. Myrstice C. Juneau


8 Medium Sweet Potatoes, Boiled and Peeled
2 Sticks Butter
1 Teaspoon Vanilla
1 Teaspoon Nutmeg
Raisins, as desired
Marshmallows, as desired


Mix mashed potatoes and all other ingredients.  Bake in buttered pan in a medium hot oven for about thirty minutes.  Top with lemon sauce and serve hot or cold.


La Cuisine des Avoyelles is available for $15.00, along with several other Avoyelles Parish cookbooks available for sale in the gift shop located at ACT, 8592 Highway 1, Suite 3 in Mansura.  We ship books for cost of book plus $5.00 for postage and handling.  Call (800) 833-4195 or email tourism@kricket.net for more information.